Comments on: How To Make Old-Fashioned Macaroni Salad

By: How To Slice An Onion Into Shreds | How To Cook Like Your Grandmother

How To Slice An Onion Into Shreds | How To Cook Like Your Grandmother — Tue, 22 Dec 2009 18:11:46 +0000

[...] onion a while back. That’s great for recipes where you’ll be cooking the onion, or for macaroni salad. But for other salads it’s probably better to “shred” the onion. No, it’s [...]

By: Drew

Drew — Thu, 03 Sep 2009 14:03:22 +0000

Jennifer, everything's better with bacon. And I agree on the vinegar. I like just enough to make it a little tangy, but not so much that it gets runny.

By: Jennifer

Jennifer — Thu, 03 Sep 2009 00:36:10 +0000

I made this salad for a family bbq it was great i added lots of bacon because my family loves it i did the eggs too it was wonderful will make it again and again. viniger is a very important ingredient make sure to add a little then taste add a little the taste it really helps create more flavor…

By: Anonymous

Anonymous — Mon, 25 May 2009 19:09:12 +0000

rss feed isn’t working, can you please doublecheck?
Thanks, what a great site I just found!

By: Drew

Drew — Fri, 12 Dec 2008 01:10:00 +0000

Stephanie, pickles I would do, if it’s for myself. I don’t think the wife and kids would like it. But deviled eggs on top? Oh yeah, doing that next time.

By: Stephanie

Stephanie — Thu, 11 Dec 2008 19:03:00 +0000

This looks almost exactly like my grandma’s macaroni salad. She used smaller macaroni, I think it’s called digitali, and added dill pickle relish and pimento. I never did like it when I was growing up, but as I’ve gotten older, I’ve gotten a taste for it. Also, I’m now the only one in the family who can make it almost the same.
My grandma would put Deviled Eggs on top of the salad. She always pushed a recipe up one more notch.

By: Drew

Drew — Thu, 16 Oct 2008 18:30:00 +0000

Barbara, that makes so much sense. It’s just the water evaporating out of the mayo, so that’s all you need to add back in. I’ll give that a try next time.

By: B.Cool

B.Cool — Thu, 16 Oct 2008 17:11:00 +0000

I love to watch “America’s Test Kitchen” on PBS. Their tip for the “dry” macaroni salad is to add a bit of warm water just before serving. This eliminates the gloppy mayo and brings the moisture back to the macaroni. It worked really well.

By: Drew

Drew — Mon, 06 Oct 2008 01:37:00 +0000

Oh man, I haven’t had that in years. I’ve had some cooked tuna casseroles — eww — but haven’t had the tuna and macaroni since … jeez, so long I can’t remember.

By: Mike

Mike — Sun, 05 Oct 2008 05:38:00 +0000

Your recipe is pretty much exactly what I grew up with as “Tuna Noodle Salad” – the only difference being the addition of some canned tuna. Good stuff…